These huge flourless Zucchini Chocolate Chunk Breakfast Cookies are a healthy way to start your day without feeling deprived!
I found another way for you to use up all of your zucchini! These Zucchini Chocolate Chunk Breakfast Cookies are about to replace all of those slices of zucchini bread.
What is it about zucchini that allows it to get to like 500 pounds? Are they born with steroids already in them? My grandparents grow it every year, and without a doubt, there’s always a couple that ends up over five pounds. I ended up in the possession of one of those this weekend, and suffice to say, I’m stocked for a while. When I get a giant zucchini like that, I’ll cut it in half, spiralize half of it and shred the other half. Then, I’ll pop them in their respective Ziplock bags and freeze them for a rainy day. This time, I reserved 1 cup of the shredded zucchini for these insane breakfast cookies, which you HAVE to make. They’re perfect for back to school season because you can take them in the car or pack them in a lunch box, and the whole family will love them.
Speaking of back to school, it’s almost that time! I don’t have any kids of my own yet, but I can still remember the thrill that came with the start of a new school year. Even now, when I see the school supply displays, I get a twinge of excitement for the fresh start. It’s like New Years Day for kids! If you’re a teacher, hat’s off to you because it’s one of the most thankless jobs out there. If I could make each and every one of you a batch of these for breakfast, I so would!
STILL have more zucchini to use up? Check out my Low-Carb Million Dollar Zoodle Spaghetti for an epic dinner option!
- ¾ cup mashed ripe banana
- 1 and ½ cups old-fashioned whole rolled oats
- 1 cup any almond butter (or any nut butter of your choosing)
- ½ cup chopped walnuts
- ⅓ cup honey
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini, squeezed of excess liquid in a kitchen towel
- 1 cup dark chocolate chunks
- Preheat oven to 325°F, and line two large baking sheets with parchment paper.
- Add all of the ingredients to a large bowl and mix together with a rubber spatula until well combined.
- Using a ¼ cup, scoop cookies onto parchment, six cookies per baking sheet. Gently press the cookies down to create a flatter shape.
- Bake for 19-21 minutes until lightly browned.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Recipe adapted from Sally’s Baking Addiction
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